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Cheese production archives: Difference between revisions
→April-May 2020 | Mont-Dore and experimental cheeses in La Bourboule
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=April-May 2020 | Mont-Dore and experimental cheeses in La Bourboule= | =April-May 2020 | Mont-Dore and experimental cheeses in La Bourboule= | ||
===Mont-Dore cheeses=== | ===Mont-Dore cheeses=== | ||
[[File:.jpg|thumb|Thumbnailed image|/.]] | [[File:Mont-Dore_cheese_ripening.jpg|thumb|Thumbnailed image| The white powder is <i>[https://en.wikipedia.org/wiki/Geotrichum_candidum Geotrichum candidum]</i> (fungus) spreading on the ageing cheese.]] | ||
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During our quarantine in the French region of Auvergne, we found some time to produce a few cheeses, made from a local milk produced by cows grazing on wild crops found at high altitude. Among them, the Alpine fennel (<i>Meum athamanticum</i>), Cow parsley (<i>Anthriscus sylvestris</i>) and Great yellow gentian (<i>Gentiana lutea</i>). These cheeses have a strong smell, intensively “farm-like”. However their flavor has a certain creaminess, close to a French Saint-Marcellin, though with a firmer texture. | During our quarantine in the French region of Auvergne, we found some time to produce a few cheeses, made from a local milk produced by cows grazing on wild crops found at high altitude. Among them, the Alpine fennel (<i>Meum athamanticum</i>), Cow parsley (<i>Anthriscus sylvestris</i>) and Great yellow gentian (<i>Gentiana lutea</i>). These cheeses have a strong smell, intensively “farm-like”. However their flavor has a certain creaminess, close to a French Saint-Marcellin, though with a firmer texture. | ||
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The second —yet unsuccessful— experiment, explores how “potato-cheeses” could be an interesting way to lower pressure on grasslands or imported feed in times of drought, by using 1/4 to 1/2 less milk per cheese produced. While reading about potatoes for various projects, we came across an experiment made by a German cheesemaker, who tried to create cheeses made of mashed potatoes matured with curd (preferably goat or sheep milk). French scholar [https://en.wikipedia.org/wiki/Louis_de_Jaucourt Louis de Jaucourt], the most prolific contributor to the first Encyclopedia (XVIIIth century), wrote that the share of milk and potatoes could differ depending on customers wealth: the wealthier the milkier.(We repeated the “potato-cheese” process with tofu to give it a try.) | The second —yet unsuccessful— experiment, explores how “potato-cheeses” could be an interesting way to lower pressure on grasslands or imported feed in times of drought, by using 1/4 to 1/2 less milk per cheese produced. While reading about potatoes for various projects, we came across an experiment made by a German cheesemaker, who tried to create cheeses made of mashed potatoes matured with curd (preferably goat or sheep milk). French scholar [https://en.wikipedia.org/wiki/Louis_de_Jaucourt Louis de Jaucourt], the most prolific contributor to the first Encyclopedia (XVIIIth century), wrote that the share of milk and potatoes could differ depending on customers wealth: the wealthier the milkier.(We repeated the “potato-cheese” process with tofu to give it a try.) | ||
====Results==== | ====Results==== | ||
The “potato-cheeses” taste was close to so-called <i>Aligot</i> (a french specialty from Auvergne region) in the first days | The “potato-cheeses” taste was close to so-called <i>Aligot</i> (a french specialty from Auvergne region) in the first days. It turned to a running paste in the long run, so rope was winded onto each cheese. However, the 2 weeks matured potato brought strong amonia notes that made it uneatable. | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
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